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Slow Cooker French Dip Sandwiches

Slow Cooker French dip sandwiches with tender, fall-apart beef and rich au jus. Braise the chuck roast in a French onion soup broth, then shred and broil the sandwiches until provolone melts and bubbles.
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Prep Time 10 minutes
Cook Time 8 hours
Total Time 8 hours 10 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: American
Calories: 780
Ingredients Equipment Method Notes

Ingredients
  

French dip beef
  • 3 lb beef chuck roast
  • 2 cup beef broth
  • 1 can (10.5 oz) French onion soup
  • 2 tbsp Worcestershire sauce
  • 3 garlic, minced
  • 1 tsp dried thyme
  • 1 tsp onion powder
  • 0.5 tsp black pepper
  • 0.5 tsp salt
Sandwiches
  • 6 hoagie rolls, split and toasted
  • 12 provolone cheese

Equipment

  • 1 slow cooker
  • 1 fine mesh strainer
  • 1 sheet pan

Method
 

Braise the beef
  1. Place beef chuck roast in the slow cooker.
  2. Whisk together beef broth, French onion soup, Worcestershire sauce, garlic, thyme, onion powder, salt, and pepper, then pour over the beef.
  3. Cook on low for 8–9 hours or high for 4–5 hours until beef is completely fall-apart tender; toward the end, look for effortless shredding when pressed with a fork.
Make au jus and assemble
  1. Remove beef and shred with two forks, then let the shredded beef sit briefly so excess moisture loosens.
  2. Strain the braising liquid through a fine mesh strainer into a bowl to use as the au jus dipping sauce, and keep it warm.
  3. Pile shredded beef onto toasted hoagie rolls and top with provolone slices, leaving a slight overhang so it melts down the sides.
Melt cheese
  1. Broil assembled sandwiches for 2–3 minutes until cheese is melted and bubbly, and watch closely so the cheese just starts to spot brown at the edges.
  2. Serve immediately with warm au jus for dipping.

Notes

For extra flavor, skim any excess fat from the surface of the strained au jus before serving. Refrigerate leftovers in a sealed container for up to 3 days; reheat shredded beef and au jus separately, then assemble and broil fresh. Freezing works for the shredded beef/au jus (up to 2 months), but hold off on toasting rolls and broiling cheese until reheated. For a lower-sodium option, use low-sodium beef broth and a reduced-salt French onion soup, then adjust salt to taste.